Steamed Corn with Peppery Tomato-Basil Butter

1. 1

   Heat the olive oil in a small saucepan.

2. 2

   Add the tomatoes and garlic and cook over moderate heat, stirring occasionally, until reduced to 1/3 cup, about 20 minutes.

3. 3

   Transfer to a bowl and let cool to room temperature.

4. 4

   In a food processor, pulse the tomatoes, butter, pepper, and salt until blended.

5. 5

   Scrape into a bowl; stir in the basil.

6. 6

   In a large pot, steam the corn until just tender, about 3 minutes.

7. 7

   Transfer to a platter and serve with the butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.